Colour matter

@poetic_colour | http://www.tfrc.org.uk/

 
New Natural /02 – explores the potential of colour created from food waste.

For this project ColourMatter have created a custom-made food waste colour, unique in its identity. Creating a gradient of shade from a single dye bath, both the use of waste and the application of the exhaust dye technique utilize the full potential of both matter and pigment. The emphasis of locally sourced colour from food waste, promotes inquiry into seasonality and the proliferation of food trends.

Through a series of material prototypes and layered print process ColourMatter explore colour on a range of surfaces using natural print pastes.
— What is you colour story?
 

 

ColourMatter are Rebecca Hoyes and Jo Pierce, print designers and researchers at Central Saint Martins with experience in material research, product design, trend forecasting and education.

ColourMatter develop projects and explore concepts through colour, its connectedness to people, planet, wellbeing and social design. Through exhibitions, installations and workshops, ColourMatter seek to engage wider audiences in the debate around textile industry practices. 

Through their open-ended print led process ColourMatter engage in emerging trends and innovation with material and colour to create poetic and sustainable artefacts that use transience and provenance of colour as narrative.

 The ongoing research project ‘New Natural’ brings into question perceptions of colour to provoke enquiry into current patterns of consumption and production within the textile industry. Working across a range of materials both hard and soft,ColourMatter create experimental prototypes using print to communicate and explore new colour and material possibilities.


New Natural/01 – explored the provenance of colour using traditional and non-traditional print and dye sources questioning ideas of permanence and transience of colour.


New Natural /02 – Explores the potential of colour created from food waste. The project builds on processes developed in New Natural /01 but with a focus on the undervalued and overlooked resource of food waste.

 

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